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Best of Braising Wine Pairings

Posted by Chef Fabrice Beaudoin - Nov 08, 2013

The key to wine pairing with braised dishes is to consider the sauce first, as it is the heart and soul of a braised dish. The wine and the sauce should enhance one another – the wine making the food more vibrant, and the food bringing out the subtle nuances of the wine. Sunriver Resort’s Chef, Fabrice Beaudoin has laid out the best wines to pair up with our salmon, pork and cake recipes for The Study of Braising.

The technique of braising coaxes out the deep, layered flavors of the dish with a low, moist heat. When this braising sauce is reduced through the cooking process it intensifies the flavors. Heavier red meats and braised pork call for deep reds that are warm and cozy to enhance the heartiness of the dish. Braised seafood, like salmon, is best paired with soft, well-rounded white wines that don’t mask the delicate layers to the dish.

Chardonnay is a white wine with a full, oak and butter profile. This is a harmonious match for the oil content of salmon and the delicate flavors of the green curry braising sauce. Pairing this Oregon salmon with a lovely chardonnay that finishes clean is magical. Try one of our favorite Oregon Chardonnays…

A bold Cabernet is a great pairing for these braised pork cheeks and polenta. It will stand up to the bold sauce and seasonal vegetables, but enhance the many layers of flavor that braising brings. Try one of our favorite Northwest Cabernet Sauvignons…

The cooler months and holidays approaching are the perfect time to enjoy a little bubbly! Sparkling wines are an excellent pairing with dessert – especially prosecco. They offer bright, crisp profiles and are just plain fun to drink. Our favorite proseccos are fragrant with fruit forward flavors that complement festive desserts like the Brown Sugar Braised Pineapple Upside Down Cake. Our favorite prosecco right now…